Cod with romesco and hazelnuts
Delicious cod served with a savory romesco sauce and topped with crunchy hazelnuts for an unforgettable dining experience.
Ingredients:
- 1/3 cup blanched hazelnuts
- 8 Tbsp. extra-virgin olive oil, divided, plus more for salad
- 4 red bell peppers
- 1 medium tomato, halved crosswise, seeds removed
- 2 garlic cloves, finely grated
- 2 Tbsp. sherry vinegar or red wine vinegar
- 1/2 tsp. hot smoked Spanish paprika
- 1/4 tsp. cayenne pepper
- 4 (6-oz.) skinless cod fillets
- 1 lemon
- 2 cups parsley leaves with tender stems
Instructions:
- Preheat the oven to 350°F. Place the nuts on a baking sheet with edges, stirring them once, until they turn golden brown, for about 7-10 minutes; let them cool down. Gently crush them using a flat-bottomed glass. Combine the crushed nuts in a small bowl with 2 tablespoons of oil; season with salt.
- Turn on the broiler. Broil the peppers and tomato (skin side up) on a baking sheet with edges, turning the peppers occasionally, until the skins are charred and the flesh is tender, for about 12-15 minutes. Take them out of the oven and lower the temperature to 350°F.
- Place the peppers in a medium bowl, cover it with plastic wrap, and let it sit for 10 minutes. Peel off the skins and remove the seeds from the peppers; discard them. Coarsely chop the flesh. Peel off the skin of the tomato and discard it. Crush the peppers and tomato using a mortar and pestle, holding your hand over the top, until it turns into a sauce-like consistency (you can also pulse it in a food processor). Transfer it to a clean medium bowl and mix in garlic, vinegar, paprika, cayenne, and 4 tablespoons of oil; season the romesco sauce with salt. Let it sit for 15 minutes.
- While waiting, place the fish on a baking sheet with edges and rub it with 2 tablespoons of oil; season both sides with salt. Bake it until it's fully cooked (a paring knife should easily go through the flesh), for 10-12 minutes. Take it out of the oven and finely grate some lemon zest over it.
- Cut the lemon in half and squeeze 2 tablespoons of juice into a small bowl. Add parsley and a pinch of salt. Drizzle with oil and mix well. Spread the romesco sauce on plates, top it with hazelnuts, then add the fish. Sprinkle the parsley salad on top.
Summary:
- Calories: 2027 kcal
- Fat: 143 g
- Protein: 139 g
- Carbs: 59 g
- Potassium: 5254 mg
- Magnesium: 433 mg